In a medium bowl, sprinkle the gelatin over the 1/4 cup milk in a medium bowl. Let stand for 2 minutes, then whisk with a fork to ensure no lumps remain.

In a small pot, combine the cocoa, dark chocolate, 1 1/2 cups milk, maple syrup, salt, over medium low heat. Whisk constantly until smooth and the mixture beings to bubble around the edges, about five minutes.

Pour the hot dairy mixture through the sieve and into the bowl of gelatin. Whisk the gelatin into the chocolate mixture. Stir in the vanilla.

Set the bowl, uncovered, in the refrigerator. After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 8 hours, up to 2 days.

To serve: Whip the thickened pudding with a hand or stand mixer for 30 seconds to restore a creamy texture. Spoon the whipped pudding into four serving dishes. Then whip the cream and mint extract with a hand mixer in a very cold bowl until soft peaks form. Taste, and stir in more mint extract if desired. Top the pudding with the whipped cream.